Black Sugar Hojicha Latte
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This Black Sugar Hojicha Latte combines sweet, caramel black sugar syrup with the smoky, nutty, earthy flavors of hojicha. It is great for sipping on pretty much just about any time!
Have you ever tried hojicha? Hojicha is the cousin of matcha. Unlike its earthy, grassy green cousin, hojicha has a much more smoky, toasty flavor.
Combine it with black sugar syrup, milk, and ice for a refreshing Black Sugar Hojicha Latte. Enjoy it without leaving your home and still feel like you’re relaxing at a cozy cafe in Japan.
What is Hojicha?
Hojicha is a type of Japanese green tea that has been roasted, giving it a distinctive brown color and a unique smoky, nutty flavor. This roasting process lowers the caffeine level and creates a mellow, slightly sweet, and toasty taste. The decreased caffeine content means you can drink it later in the day.
Differences Between Hojicha and Matcha
Hojicha and matcha are both Japanese green teas, but they differ significantly in their taste, appearance, and preparation methods. Matcha is a vibrant green powder made from finely ground tea leaves, offering a vegetal, slightly sweet, and umami flavor with a creamy texture. Hojicha, on the other hand, is a brown-colored tea, created by roasting green tea leaves, resulting in a toasty, nutty, and smoky flavor with a mellow sweetness. Additionally, hojicha has a significantly lower caffeine content compared to matcha.
Ingredients You Need
- Hojicha powder. Use hojicha powder, not hojicha tea leaves. The powder has a more concentrated flavor and color which is ideal for making lattes.
- Hot water. For dissolving the hojicha powder. Use hot water that is around 175F/80°C, not boiling. Boiling water can burn the hojicha powder and cause a bitter taste.
- Kuromitsu. Kuromitsu is a Japanese black sugar syrup. It tastes like the brown sugar syrups used for boba drinks. You can buy the ready-made one or make it at home using my Homemade Kuromitsu recipe. In a pinch, you can also substitute the kuromitsu with brown sugar syrup.
- Milk. Use any dairy or non-dairy milk.
- Ice cubes. To cool down the latte.
Recommended Tools to Make This Latte
If you love making beverages with matcha or hojicha powder, I highly recommend getting these tools:
- Bamboo whisk. It is also called chasen. It blends the tea powder and liquid well, introducing air to the mixture to create foam and froth. Before usage, you need to soak it in warm water for a few minutes to soften the prongs and make them more flexible, preventing breakage. This also helps to clean the whisk and remove any impurities. After soaking, gently shake off the excess water and it’s ready to use.
- Spouted matcha bowl. It is also called chawan, specially designed to make whisking and pouring much easier.
- Milk frother. If you don’t have the bamboo whisk and matcha bowl, you can also whisk the matcha with milk frother. It’s able to properly mix the matcha/hojicha powder and water to create a homogenized mixture, while still creating the layer of froth on top.
More Drink Recipes
Ingredients
- 2 tsp (4 gr) hojicha powder
- 3 tbsp (45 ml) hot water, 175F/80℃
- 1-2 tbsp kuromitsu (black sugar syrup)
- 1/2 cup (120 ml) milk
- Ice cubes
Instructions
- Add hojicha and hot water into a spouted bowl. Use a bamboo whisk (chasen) to whisk briskly, drawing a letter W or Z, until no lumps remain and a little foamy. You can also use a milk frother or small whisk if you don't have the bamboo whisk. Set aside.
- Drizzle kuromitsu over the sides of the serving glass. Add ice cubes and milk, followed by the hojicha mixture. Enjoy!
Refreshing!